Food is central to human life regardless of where you are in the world. The Ghanaian cuisine is very much influenced by the natural possessions and surroundings of Ghana and by the local climate of the country. The existence of many rivers and lakes, the tropical, warm and rainy weather, lead to a great evolution of agriculture. (Ghana has cocoa, various fruits and crops). Fishing is also a main activity in Ghana and that is why so many meals are based on fish: from soups, to snacks and main courses. All the local plants and fruits are highly used as bases for the main foods. Fruits such as, bananas, avocados, mangos, papayas and coconuts are not only used for sweet meals, but also as the main course, besides the Ghana traditional stew.

Cuisines of Ghana

There are diverse traditional dishes from every ethnic group, tribe and clan from the north to the south and from the east to west. Foods also vary according to the season, time of the day, and occasion. Ghanaian main dishes unlike others are organized around a starchy staple food, which goes with a sauce or soup containing a protein source. This is largely influenced by the weather conditions experienced in Ghana.
The eastern coastal belt is warm and comparatively dry, the south-west corner of Ghana is hot and humid, and the north of Ghana is hot and dry. Ghana is located on the Gulf of Guinea, only a few degrees north of the Equator, giving it a warm climate. The climate of Ghana is tropical and there are two main seasons: the wet and the dry seasons. Due to this fact, some crops strive in other regions of the country while others fail, hence resulting in the different cuisine enjoyed from one region to another. For instance, in the south, local drinks/ beverages such as “asana” (made from fermented maize) are common. In the Volta and Ashanti regions, palm wine extracted from the palm tree can be found, but it perishes quickly. It is much easier to find “Akpeteshie”, a local gin distilled from palm wine, as it is nonperishable and highly potent. In addition, a beverage can be made from kenkey and refrigerated into what is locally known as iced kenkey. Among Northern communities, “Fula”, “Burkina”,“Bisaab/ sorrel”, “Toose” and “Lamujee” (a spicy sweetened drink) are common non-alcoholic beverages whereas “Pito” (a local gin made of fermented millet) is a very popular alcoholic beverage.

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